Spaghetti with Chicken and Spanish Green Olives

1. 1

   Fill a large stockpot with salted water and bring to a rolling boil.

2. 2

   Add the pasta and stir often.

3. 3

   Cook until al dente for 810 minutes, but check packet instructions.

4. 4

   Meanwhile, in a large saucepan, heat the olive oil over a medium heat, add the garlic and the chili and cook for 1 minute.

5. 5

   Season the chicken with salt and fresh black pepper and add it to the pan; cook it with the chili and garlic for around 6 minutes.

6. 6

   Now add the Spanish green olives.

7. 7

   Drain the pasta into a colander, and place it in the saucepan and mix well.

8. 8

   Add the lemon zest and juice and stir.

9. 9

   Add the parsley and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.